Brussels Sprout, Roasted Pepper or Zucchini Crostini

My yoga teacher Barrie asked me if I’ve ever done a cleanse. I wanted to answer, “Why, do I look like I need one?” But that didn’t seem polite, so I just said “No.” Then she asked me if I’d be interested in joining in and bringing the cleanse to the Jittery community. It’s a three-week proposition, taking place in October, and apparently you consume enough to feel good and get through your day. Um, how much is that?

On to Brussels sprouts…Do you love them or hate them? My husband calls them depth charges because they hail from the cabbage family. Seriously. He also doubts the credibility of any nutritional advice. I wonder if he’ll be into following the cleanse.

Here are three pre-cleanse treats that will leave you grinning ear-to-ear. I know because I tasted them.

Preheat oven to 350 degrees F. Place baguette on a baking sheet. Brush with 2 tablespoons of olive oil. Bake for 8-12 minutes.

In a large bowl mix the zucchini, onion, Italian spice blend, salt, pepper, olive oil and balsamic vinegar. Let sit for 5-10 minutes for the flavours to meld. Taste to adjust seasoning. Spoon zucchini mixture over toasted baguette. Try one to see if additional salt and pepper is required.

Makes 16 crostini. Serves 8, which is my way of saying that I reluctantly stopped after 3. Thanks, Steve!

Thanks to Marley Silverstein for introducing me to Jessica from How Sweet It Is and her recipe for Brussels Sprouts Crostini. Jessica is clearly a food genius and I think I love her, even though we’ve never met.